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Meaty with a dash of veggies
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By Meal
One Bowl Meals
Breakfast
Lunch / Dinner
Appetizers
Salads
Soups
Main Courses
Side Dishes
Sweets
Snacks
Drinks
Summer drinks
Cold weather drinks
Cocktail hour
By Main Protein
Chicken, duck & turkey
Meat
Pork
Beef
Lamb
Organ meats (offal)
Sausages, bacon and ham
Seafood
Fish
Shrimps & prawns
Mussels, clams, oysters & scallops
Squid
Processed seafood
Eggs
Mushrooms
Tofu
Vegetables
By Carb
Rice & grains
Rice bowl
Fried rice
Congee
Claypot
Onigiri
Pilaf / pilau
Sticky rice
Noodles
Asian noodle soup
Ramen
Stir fry
Pasta
Bread
Kitchen
How-tos
Ingredients
Tools
Food Tales
Edible Garden
Dining
Feature: Is there such a thing as “pure” cuisine?
Connie Veneracion
Home cook and writer by passion, photographer by necessity, good food, coffee and wine lover forever.
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Umami Days
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Red velvet cheesecake squares
Thanksgiving in the Philippines
Chicken, mushrooms and rice casserole
Cajun-style jambalaya
Homemade Cajun seasoning
Whole shrimps with lemon garlic butter sauce
What to do with leftover grilled skewered meat
Cream cheese, sun-dried tomatoes, garlic and scallion dip
Roasted pork belly with ginger, garlic and scallions
Lemongrass fried chicken
Pork, lemongrass, chili and tomato soup
Steamed tuna and tofu with soy chili sauce
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